【大食い】特大から揚げ丼 総重量約6.5kg(から揚げ丼5.0kg＋つみれ汁1.5kg)

【大食い】特大から揚げ丼 総重量約6.5kg(から揚げ丼5.0kg＋つみれ汁1.5kg)

It really stresses me when I use the bathroom in places like the supermarket and the toilet paper has been torn off at an angle so that it leaves a spiral of paper wrapped around the toilet roll. Hello, this is Taniyan. I hope someone understands what I was trying to say. I’m gonna make fried food today. I haven’t had a legit meal for a week. I had so many things going on
and didn’t have time to eat. I even gave leftover salmon
I had in my fridge to my friend. so I’ll use chicken instead. And I want to make kara’age
To be exact, I’m gonna make “Tatsuta-age.” Anyway, I’m gonna make fried food today. And chicken meatball soup Everything with chicken! Today’s temperature is 37 degrees Celcius. Making fried food makes me sweat so much What I’m gonna make today isn’t
something that goes well with rice Something light in taste as a side dish
that goes well with drinks Let’s get started Cooking Starts Now Let’s prep chicken Remove excess skin and grease Cut the edge of a chicken thigh Cut into large bite-size pieces These two are the leg side The leg side meat are a little bit tougher and take time to cook. These are the body side.
These 4 have thick meat. This part right here. The meat is thin. I’m gonna make this for something else
since it tends to be overcooked and becomes dry Done From here to the right edge is the leg side meat. From here to the left edge is the body side meat These are chicken skin and fat. These meat are thin ones. I’m gonna make meatball with these. & I’ll make boiled meat with ponzu for a midnight snack I’ll take chicken thighs from a fridge
and leave to bring it up to room temp Prepping onions for the tartar sauce
Sprinkle some salt to chopped onions Toss to coat Leave for 15 mins Thinly julienne cabbage Chop the core of the cabbage finely Done Rinse onions with running water Squeeze to get rid of excess water
Add to chopped eggs Drained pickles Add non-fat yogurt Mayonnaise Chopped parsley Salt Black pepper Combine thoroughly Oops, I forgot to buy a lemon Substitute with white wine vinegar It’s done Chop chicken thighs finely for meatball Mince half of it with a knife Finely mince the other half with a grinder Mix them Chopped cabbage core Chopped ginger (with skin) Sake Soy sauce Salt & pepper Potato starch 2 egg yolks Add vegetable oil little by little
and whisk well This is called Tamamoto in Japanese cuisine Mix until it becomes sticky Done Making hari-shoga (needle ginger) Put in water Leave for a while Taking a quick break Let’s make tsumire(meatball) soup This is dashi broth with kombu kelp & bonito flakes Add meatball to boiling dashi broth. The way to shape meatball called
“gantori” is easy and fast Remove foams and excess oil When meatballs are cooked, add shaved burdock roots.
*I soaked in water to remove the bitterness Salt Add Shiro-dashi( white dashi stock)
When burdock roots are cooked, it is done Making Tatsuta-age Dip in soy sauce Take it out of the soy sauce after 15 secs Coat with a generous amount of potato starch Gently squeeze to let potato starch stick to the chicken thighs Done Don’t touch the chicken for a min After 1 min
Separate chicken thighs if it is stuck to each other When the bubbling sound changes
fry them while aerating for a crunchy texture Shake off the excess oil
& done! Make sure to remove fried dough bits
every time you finish frying Keep frying it So juicy Done Let’s start to plate Kara’age bowl…
Well, Tatsuta-age bowl & chicken meatball soup is done! It’s finally done! It’s tough to make fried food in the summertime
I’m swearing all over my body. This is really huge and tall I think this is the highest food ever in my channel. Let’s dig in Itadakimasu Let’s do this! I got it
I just picked it up with chopsticks but I already know
It’s crunchy I hope you can hear this this is pure deliciousness. This is great The temperature today is 37 degrees Celcius. I made fried food and sweat all over my body. This is refreshing for sure. So nice Skin side is really crunchy
The coating is thick, so the texture is really crunchy The taste of beer is refreshing than usual Let’s try with tartar sauce This really made me smile This is really delicious
without a doubt Making chicken meatball soup was time-consuming. Tumire soup (chicken meatball soup) Say something! Today’s MVP. Because I added tamamoto(vegetable oil with egg yolks), meatballs are fluffy And chicken skin made it juicy
Not dry at all So delicious I literally have a big mouth. I finished it Because I didn’t preseason chicken thighs much, this is not so rich in taste It might be too light to eat with rice But the tartar sauce complement Tatsuta-age. This tartar sauce is incredibly delicious. I ate more than you expected, right? I put too much tartar sauce. It looks like a flower garden Like rape blossom garden I need to eat more tartar sauce otherwise, there will be a lot of tartar sauce leftover on the plate Yuzu-kosho(yuzu chili paste) Ginger and yuzu-kosho added a flavor to the soup. This is delicious. Yuzu-kosho can be used to anything I think nothing can go wrong with yuzu-kosho Thanks to yuzu-kosho… I ate half of it It is delicious even this is cold
Of course, it is delicious if it’s freshly cooked Tartar sauce makes cold Tatsuta-age tastier. Pickled daikon radish is so crunchy I find something crisp in chicken meatballs.
I think it is chopped cabbage core. I also find crunchy in chicken meatballs.
Maybe cartridge? But I don’t know precisely what that is. Maybe tendon? It tastes great anyway. It doesn’t matter if it tastes amazing!! I ate most of it Crunchy sound part 2 Everyone, don’t play with fireworks in a residential area.
Do it somewhere else I think you can’t see well in a residential area. Last bite I finished it! Gochisosamadeshita Tatuta-age was delicious.
But I liked tumire (meatball) soup most. Adding tamamoto makes it fluffy and tender.
It makes meatballs taste even better. And the way to shape meatball, gantori.
Isn’t it makes me like a professional cook? It’s not hard to make but you look like a pro. I recommend making it. As I told you
Please don’t play with fireworks in a residential area It scares me Please go to a park or seashore
that you are allowed to enjoy fireworks. I guess that’s all for today. See you in the next video.

夏場の揚げ物って体力使いますね、、(;・∀・)
今回の竜田揚げは以前TVで紹介されていた
『つる寿』さんのレシピを参考にしております(*´ω｀*)

下味をあまりつけないので鶏肉の水分が出ていかない為、
ジューシーさがしっかり出てくれます(#^^#)

僕の唐揚げ【竜田揚げ】はいつもこのレシピです(#^^#)
今回のような揚げ物で
残ってしまった衣の片栗粉は
【玉子天丼】の要領で再利用してあげると
最後まで無駄なく使えるのでオススメです(*´ω｀*)
(かなりカロリーが高くなってしまいますが、、。)

また、
今回作った『たまもと』は人によっては
マヨネーズくらいの粘度まで仕上げますが、
今回はめんどくさくてかなり緩く作ってしまいました(;・∀・)
それでも『つみれ』を柔らかくジューシーにしてくれます(*´ω｀*)

つみれだけではなく
『ハンバーグ』『真薯』等にも使えるものですので
もしよかったらやってみてください(#^^#)

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【日時】
集合時間 8月27日15時
入場開始 8月27日15時15分
撮影開始 8月27日15時30分
撮影終了 8月27日16時
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